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The impact of oat β-glucan fortification (1.4%) on the acidification and gelation kinetics of fermented skimmed milk (12% total solids) as well as the effects of inclusion of a probiotic strain (Lactobacillus paracasei subsp. paracasei B117) into the yogurt starter culture (Lactobacillus delbrueckii subsp. bulgaricus Y 6.15 and Streptococcus thermophilus Y 4.10) and fermentation temperature (36, 38...
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